Sugar-Free Chocolate Mousse Cakes with Cookie Bottoms and Decorative Toppings Recipe
This refined sugar free recipe creates elegant chocolate caramel mousse domes with a crunchy cookie base. Featuring a rich dark chocolate shell, a fluffy caramel mousse made with coconut sugar and egg whites, and a gluten free cookie bottom, these desserts are perfect for special occasions or guilt-free indulgence.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Ingredients
Chocolate Shells
- 8 oz dark chocolate, melted (70% dark chocolate recommended; use sugar free chocolate for a refined sugar free version)
Caramel Mousse
- 3/4 cup coconut sugar (113 g)
- 3 egg whites
- 1/2 tsp cream of tartar
Cookie Bottom
- 1/2 cup coconut oil, room temperature (not melted) (80 g)
- 1/2 cup coconut sugar (75 g)
- 1 egg
- 1 1/4 cup plain gluten free flour blend (rice, potato, maize flour blend without xanthan gum) (150 g)
- 1/2 tsp xanthan gum
- Pinch of salt
Optional Decorations
- Spun sugar
- White chocolate cigarellos
Instructions
- Prepare Chocolate Shells: Half-fill each hemisphere silicone mould with melted dark chocolate, spreading it evenly around the sides using a spoon. Turn the mould upside down over a plate to let excess chocolate drip off. Clean up the edges if needed, then freeze for at least 20 minutes until solid. Repeat with a second coat of chocolate and freeze again until needed.
- Make Caramel Mousse: In a heatproof bowl set over simmering water, heat the coconut sugar, egg whites, and cream of tartar until the mixture reaches 150 ºF (65 ºC) to ensure safety and dissolve the sugar. Transfer the mixture to a stand mixer and whip at medium-high speed until the volume triples, the mousse becomes fluffy, and it cools to room temperature (about 10–15 minutes). Pipe the mousse into the frozen chocolate shells and smooth the tops. Freeze until needed.
- Prepare Cookie Bottom: Cream the coconut oil and coconut sugar together until smooth. Add the egg and mix thoroughly. Sift the gluten free flour blend, xanthan gum, and salt together, then add to the wet ingredients and mix until a smooth, slightly sticky dough forms. Refrigerate the dough for at least 30 minutes.
- Bake Cookie Base: Preheat the oven to 355 ºF (180 ºC) and line a baking sheet with greaseproof paper. Roll the dough to 4–5 mm thickness and bake for about 10 minutes until the top is light golden and edges are golden. While still hot, cut out six circles using a 2 3/4 inch (7 cm) round cookie cutter. Allow to cool completely.
- Assemble Cakes: Carefully remove the frozen chocolate shells filled with mousse from the moulds and place each on a cookie bottom circle. Decorate with toppings of your choice, such as spun sugar or white chocolate cigarellos.
- Storage: Store the assembled mousse cakes in a closed container in the refrigerator for up to 1 week, or freeze for up to 3 weeks. If frozen, thaw for 10–15 minutes before serving.
Notes
- Use sugar free dark chocolate to keep the recipe fully refined sugar free.
- Ensure the caramel mousse mixture reaches 150 ºF (65 ºC) for food safety when heating egg whites.
- Refrigerate the cookie dough to make it easier to roll and handle.
- Cut cookies while still warm for clean edges.
- Freeze chocolate shells thoroughly before filling to prevent melting of the mousse.
- Decorate right before serving to keep decorations fresh.
- This recipe is naturally gluten free but double check your flour blend for gluten contaminants.
